Cherry Muffins
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Saved in 11 recipe boxes and 5 cookbooks
Saved in 11 recipe boxes and 5 cookbooks
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Here is a scratch muffin recipe that is as good as homemade blueberry muffins.
Metric measurements
* Nutrition Facts
Ingredients
| 3 1/3 | cups | flour, unbleached all-purpose | |
| 1 | tablespoon |
baking powder |
|
| 1 | teaspoon |
baking powder |
|
| 1 | teaspoon | salt | |
| 1/4 | cup |
sugar |
|
| 1 | large |
egg |
beaten |
| 2/3 | cup | cherries | tart, well drained* |
| 2 | teaspoons | almond extract | * |
| 1 3/4 | cups |
milk |
|
| 1/3 | cup | vegetable oil | |
| 1/3 | cup | nuts | chopped, optional |
Directions
Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
In another bowl, combine the eggs, milk, almond extract, and vegetable oil blending well.
Add to the dry ingredients and mix only to blend, if using an elelctric mixer, use low speed, about 30 seconds.
Batter will still be lumpy.
Gently fold in the drained cherries and chopped nuts.
Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible.
Bake at 400 degrees F. for 25 minutes or until done.
First published: 1996-01-27 last updated: 2012-05-06
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